Llwytho...
Enzymatic polishing of cereal grains for improved nutrient retainment
Consumer acceptance of food products is largely driven by the dietary and functional quality of their ingredients. Though whole cereal grains are well known for bioactive components, scientists are facing dire need for better technologies to prevent the nutritional losses incurred through the conven...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | J Food Sci Technol |
|---|---|
| Prif Awduron: | , , , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Springer India
2014
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4444883/ https://ncbi.nlm.nih.gov/pubmed/26028698 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1405-8 |
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